Cajun Barbecue Shrimp
You will need bibs and lots of bread to sop up the sauce. Also, fingers are a
necessary eating utensil.
- 1 cup (2 sticks) margarine
- 1/2 cup vegetable oil
- 1/2 cup chicken broth
(canned is fine)
- 4 teaspoons finely minced garlic
- 5 whole bay leaves, torn
- 4 teaspoons dried rosemary, crushed
- 1 teaspoons dried sweet
- 1 teaspoon Greek oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon (or more) cayenne pepper
- 4 teaspoons paprika
- 1 1/2 teaspoons
freshly ground black pepper
- 1 tablespoon fresh lemon juice
- 2 pounds whole
fresh shrimp in the shell (with heads if possible)
- In a heavy sauté pan or saucepan melt the margarine, then add the oil and
- Add all the other ingredients except the shrimp and broth, and cook over
medium heat, stirring constantly, until the sauce begins to boil.
- Reduce the heat to low and simmer for 7 to 8 minutes, stirring frequently,
then remove the pan from the heat and let it stand, uncovered, at room temperature
for at least 30 minutes.
- Add the shrimp to the sauce, mix thoroughly, and put the pan back on the
burner. Cook over medium heat for 6 to 8 minutes, or just until the shrimp turn
- Add the broth, shaking the pan back and forth to mix.
- Preferably, place the pan into a preheated 450 degree F oven and bake for
10 minutes. Or simmer loosely covered on the stovetop for about 5 or 10 minutes.
- Serve equal portions of shrimp with about 1/2 cup of the sauce ladled over
Yield: 5 generous (nearly 1/2 pound) servings
Other Cajun and Creole recipes you may like...
Deep Fried Turkeys
Deviled Louisiana Blue Crab Cakes with Smoky Rémoulade Sauce
Louisiana Crawfish Ravioli with Crawfish Cream Sauce